Preheat oven to 350 degrees and line a couple of baking sheets with parchment paper, set aside. Add butter, orange zest and sugars to the bowl of a stand mixer fitted with a paddle attachment and beat ingredients until smooth. About 3 minutes.

In another mixing bowl combine flour, salt, and baking powder together. Combine well using a whisk. Add dry ingredients to the butter mixture a little at a time alternating with the eggs. Continue to alternate between the flour mixture and eggs .

Add the juice crystals and continue alternating between adding the flour and eggs. Add more juice crystals if needed. Add the cranberries and finish mixing until the mixture resembles a dough. If needed you can remove from stand mixer and finish combining ingredients manually on the counter.

Refrigerate the dough for 30 minutes. Roll out dough into sheets ¼ inch thick and using a cookie cutter, preferably hearts ( 😊 ), cut out hearts and place them on the cookie sheet carefully. Bake for 12 to 14 minutes. Remove from oven and allow to cool. Store in air-tight container or freeze.